My Ultimate Guacamole Recipes

Steps:

• In a food processor, pulse the onion, tomato, chilli and most of the coriander until finely chopped (or you can do this by hand), then transfer to a bowl.
• Roll the lime over the work surface with some pressure to help juicing, then cut in half, juice it and add to the mix.
• Now cut your avocados in half, remove the stone and scoop out the creamy flesh with a spoon, making sure you get all the lovely bright green bit close to the skin.
• With clean hands squash the avocado to a pulp to make it super creamy. Leave a few of the chunks for a bit of texture. Mix through the blitzed veg and some seasoning. Serve immediately with a drizzle of good olive oil over the top and some more coriander.

Steps:

• Peel all of the avacodos, cut them in half, and remove the large seed in each one.
• Place them all in a large bowl and mash with fork or potato masher until creamy (there will still be some small chunks).
• Add all of the tomato, onion, cilantro and jalapeno.
• Stir until well blended.
• Cut each lime in half and squeeze all of their juices into the mixture.
• Stir well.
• Taste, and then ad salt to suit your taste.
• Remember, this is usually eaten on salty tortilla chips, so do not over do the salting!
• Will keep for about one week when tightly covered and kept in the refrigerator.